Tag Archives: Wine Style

Broken Earth Limited Release Anonymity

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caprese-skewers-croppedCaprese Skewers

INGREDIENTS:

  • 2 cups balsamic vinegar
  • 10 oz cherry tomatoes
  • 8 oz Ciliegine (“cherry size”) mozzarella cheese
  • .8 oz clamshell fresh basil leaves
  • salt and pepper
  • toothpicks

DIRECTIONS:

  1. For the balsamic drizzle: Add balsamic vinegar to a small saucepan over high heat then bring to a boil. Turn heat down to medium then simmer until vinegar is the consistency of thin maple syrup, 20 minutes. You’ll know it’s done when you can see the bottom of the pan for a second or two after scraping a spatula across. Pour balsamic reduction into a small bowl and set aside to cool. Alternatively you could use store bought balsamic reduction.
  2. Thread a cheese ball onto a toothpick, followed by a basil leaf – fold in half or into quarters if large. Finish with a cherry tomato then place onto a serving platter. Repeat with remaining ingredients. Just before serving, sprinkle skewers with salt and pepper then drizzle with cooled balsamic reduction. Serve immediately.

© Recipe courtesy of Iowa Girl Eats.

JULY WINE CLUB:

Silky styleBroken_Earth_Torrontes_Anonymity_BottleBroken Earth Winery
Limited Release Anonymity
Torrontes
Paso Robles, California

SILKY WINE STYLE

Stylistically, this wine is bright, fresh style with aromas of white peach, hints of green melon and subtle spices. The palate is rich and forward with mouthwatering flavors and balancing natural acidity. It has a unique depth to the palate and a texture that suggests softness, even with the abundant acid.

Varietal: Torrontes
Analysis: 12.4% alcohol / volume
Appellation: Paso Robles, California

Winemaker’s Notes:
“Our Anonymity is a white wine produced entirely from the Torrontes grape variety, a native of Argentina. So little of this varietal is grown in the US that it is yet to receive official status by the federal government. This wine does not see any oak and would be ideal for spicy foods as well as richer, creamy white sauces. Its appeal is further enhanced by its ability to maintain fruit when it is well chilled, perfect for summer.” – Chris Cameron, Winemaker

Broken-Earth-Tasting-Room-White-Wine

About Broken Earth Winery:

50th-Year-Logo_Green-800x802Celebrating 50 Years: In 1973, Wayne Rodgers (Mash), James Caan (Godfather), Peter Faulk (Columbo), Jack Webb (Dragnet) and local visionary Herman Schwartz established the first large scale vineyard on the Central Coast, planting 520 acres. They anticipated the growth of Paso Robles to be another 2,000 acres with 10-15 wineries over the long-term. Paso Robles now stands around 70,000 acres under vine and over 300 wineries. 

Continental Vineyards grew grapes for many Napa wineries in the early 70’s and 80’s. Winemakers from all over the world would travel to this vineyard to see what Paso Robles was capable of growing.  This tradition continues today, establishing many new varieties that have never been planted in the US, and have 34 of the 72 varieties grown in the region. 

Broken Earth, as a brand, was born from the heritage of the vineyard property originally named “Rancho Tierra Rejada”, meaning “land of worked or farmed earth”. For generations, farmers have cultivated and ‘broken’ the soil in the region with care and respect. Their goal is to respect the land and its treasures. Broken Earth winery encompasses a philosophy to provide wine that reflects the personality of where it is sustainably grown and the personality of its talented craftsmen, the winemaker and crew. Learn more about the winery here.

Broken Earth winery logo

Information & Photos © Broken Earth Winery – All Rights Reserved.

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July Wine Club Pairing Recipe

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berry-cobblerBerry Cobbler

INGREDIENTS:

  • 8 cups mixed berries
  • 1/3 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 teaspoon lemon juice
  • ½ teaspoon pure vanilla extract

Biscuit Topping

  • 1 and ½ cups all-purpose flour
  • 1/3 cup granulated sugar
  • 1 and ½ teaspoons baking powder
  • ¼ teaspoon salt
  • 6 tablespoons unsalted butter, cold and cubed
  • ½ cup buttermilk, cold
  • for topping before baking: 1 tablespoon buttermilk and coarse sugar

DIRECTIONS:

  1. Preheat the oven to 350°F and grease a 9×13-inch pan.
  2. Make the filling: In a large bowl, gently fold the berries, sugar, cornstarch, lemon juice, and vanilla extract together until thoroughly combined. Spread filling evenly into prepared pan.
  3. Make the topping: Whisk the flour, sugar, baking powder, and salt together in a large bowl. Using a pastry cutter or two forks, cut the butter into the mixture until it resembles coarse meal (pea-sized crumbs). A pastry cutter makes this step very easy and quick. You could also use a food processor. While slowly stirring, slowly drizzle in ½ cup buttermilk. Mix until evenly combined. Take handfuls of dough and gently flatten out. Place dough all over the top of the berry filling. There’s no special trick to this—just flatten the dough in sections and cover most of the berries.
  4. Brush the top of the biscuit dough with 1 tablespoon of buttermilk and then sprinkle with coarse sugar. These two are optional, but both help achieve a shiny, crunchy, golden brown crust.
  5. Bake for 45-55 minutes, or until golden brown and biscuit topping is cooked through. Stick a toothpick into the biscuit topping, if it comes out clean, it is cooked through and the cobbler is done. Set the pan on a wire rack, then cool for 5 minutes before serving. Serve warm with vanilla ice cream or whipped cream.
  6. Cover and store leftovers in the refrigerator for up to 5 days.

© Recipe courtesy of Sally’s Baking Addiction.

JULY WINE CLUB:

Bold wine Style logoBroken_Earth_Tempranillo_bottleBroken Earth Winery
Limited Release Tempranillo
Estate Grown
Paso Robles, California

BOLD WINE STYLE

This wine immediately captures your attention. The fruit and oak combine wonderfully on the nose and this harmony continues through the palate. Brighter red fruits abound with great length and flavor, with a balanced firm, finish.

Varietal: Tempranillo
Analysis: 14.6% alcohol / volume
pH: 3.57
R/S: 2.0 g/L
TA: 6.7 g/L
Appellation: Paso Robles, California
Awards: 91 pts. — Wine Enthusiast

Tempranillo:
This grape is a native Spaniard, where it reigns supreme in the famous Rioja region. You might also find it in Portugal under the name Tinta Roriz, where it is a key player in Port production. The name itself is a clue to its personality – “tempranillo” is a derivative of Spanish for “early,” hinting at its characteristic fast ripening.

Winemaker’s Notes:
“Broken Earth had some of the very early plantings of this variety in Paso and, although it was a tiny block, it encouraged us to plant much more in 2016. Block 5J is 15.09 acres of Clone 770 planted on 10’ x 5’ spacings and utilizing simple vertical shoot position (VSP) for canopy management.

It is an active growing variety, as mentioned has the benefit of ripening earlier and provides a plush, ‘fleshy’ palate but with ample tannins to balance the fruit. The wine is quite aromatic and warrants a more obvious oak regime which utilizes mostly new and some used barrels, with a mixture of French and Hybrid (French oak heads and American oak staves). Harvested at 24.5 Brix, and following a cool ferment, it spent 15 months in oak.” – Chris Cameron, Winemaker

About Broken Earth Winery:

50th-Year-Logo_Green-800x802Celebrating 50 Years: In 1973, Wayne Rodgers (Mash), James Caan (Godfather), Peter Faulk (Columbo), Jack Webb (Dragnet) and local visionary Herman Schwartz established the first large scale vineyard on the Central Coast, planting 520 acres. They anticipated the growth of Paso Robles to be another 2,000 acres with 10-15 wineries over the long-term. Paso Robles now stands around 70,000 acres under vine and over 300 wineries. 

Continental Vineyards was growing grapes for many Napa wineries in the early 70’s and 80’s. Winemakers from all over the world would travel to this vineyard to see what Paso Robles was capable of growing.  This tradition continues today, establishing many new varieties that have never been planted in the US, and have 34 of the 72 varieties grown in the region. 

Broken Earth, as a brand, was born from the heritage of the vineyard property originally named “Rancho Tierra Rejada”, meaning “land of worked or farmed earth”. For generations, farmers have cultivated and ‘broken’ the soil in the region with care and respect. Their goal is to respect the land and its treasures. Broken Earth winery encompasses a philosophy to provide wine that reflects the personality of where it is sustainably grown and the personality of its talented craftsmen, the winemaker and crew. Learn more about the winery here.

Broken Earth Winery

Information & Photos © Broken Earth Winery – All Rights Reserved.

Wine club logoJoin our WINE CLUB and enjoy these amazing wines and pairing recipes each month. Plus, you’ll receive 10% off all retail wine purchases!

Learn about our Memberships >

 
 
 

 

 

Bodega Ramon Ramos Montetoro Malvasía

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seasoned-grilled-fish-recipeSimple Seasoned Grilled Fish

INGREDIENTS:

  • 16 ounces fish fillets (four 4-ounce fillets)
  • 4 teaspoons olive oil
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 teaspoon Old Bay seasoning
  • ½ teaspoon paprika
  • ½ lemon
  • chopped parsley for garnish, optional

DIRECTIONS:

  1. Start by preheating your pan or grill. Place the grill pan, skillet, or sauté pan on the stovetop over medium-high heat and let it warm while you prep the fish fillets. If you’re using an indoor electric grill, go ahead and heat it according to the manufacturer’s instructions.
  2. Brush one side of the fish fillets lightly with olive oil.
  3. Sprinkle with salt and pepper, Old Bay, and paprika.
  4. Place the fillets on the pan or grill with the seasoned side down.
  5. Brush the second side with olive oil and sprinkle with additional seasonings.
  6. Cook the fillets for about 2 minutes. Use a wide spatula to turn the fillets over and cook an additional 2 minutes. (Note: If using an indoor grill, place the fillets on the preheated grill and cook according to the manufacturer’s instructions. For the George Foreman grill, it takes approximately 4 minutes.)
  7. Transfer the cooked fillets to a plate. Sprinkle with chopped parsley (optional) and drizzle with lemon juice.

© Recipe courtesy of Lana’s Cooking.

JUNE WINE CLUB:

Crisp Wine Stylemonte-toro-14-malvasia-bottleBodega Ramón Ramos
Montetoro 14
Malavasía
Toro, Spain

CRISP WINE STYLE

Pale gold yellow, intense, crisp and shiny. Very persistent fruity aroma and mineral afterthought. Medium to highly intense aroma, ripe apple, banana, pear. Warm sensations with a lightly bitter finish.

Varietal: 100% Malvasía
Average production per hectare: 3000 kg
Vineyard’s age: Pre-phylloxeric
Harvest: September, manual
Aging in bottle: 3 months
Appellation: Toro, Spain
Elaboration: Pressed, light chilled maceration process, followed by its removal from the tanks, so that the obtained must can ferment cleanly
Pairing: Perfect for grilled fishes, appetizers, soft cheeses.

Vineyards:
The vineyards are located between 605 and 700 meters high, on sandy soils. The average production per hectare is 4000 kg. The vines vary in ages, from the youngest at 25 years and up to 120 years old, pre-phylloxera for the oldest. These exquisite vineyards are the guiding star for all their wines.

Production:
The winery utilizes small concrete tanks to make all of their wines, before going through the aging process. These tanks are optimal for the production of wines, as they allow the temperature to be stable. The aging takes place in French and American oak barrels. Each wine requires different aging to preserve their individuality. All of their wines have at least six months aging in the bottle before released to market.

About Bodega Ramón Ramos:
Bodega Ramón Ramos was founded in 1963. It is located in Venialbo province of Samora and part of the D.O. Toro since 1989. The ancient cellar excavated by hand centuries ago was the foundation and inspiration of the winery.  Today, it houses a museum that explains the trajectory, history and experience of the humble family that had the dream of living off the land and its wines.  Nowadays, Bodega Ramón Ramos has a state of the art modern winery, but still maintains the essence of their wine traditions. They owns 60 hectares of vineyards of Tinta de Toro, Moscatelde Grano Menudo and Malvasia varieties. Manual harvesting allows them to select specific fruit, a task that greatly influences the quality of their wines. The terroir is an unequivocal protagonist of each of their wines. Learn more here.

Three generations of Ramon Ramos winemakers

Ramon Ramos family of three generation winemakers.

Information & Photos © Bodega Ramón Ramos – All Rights Reserved.

Wine club logoJoin our WINE CLUB and enjoy these amazing wines and pairing recipes each month. Plus, you’ll receive 10% off all retail wine purchases!

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Bodega Ramon Ramos Montetoro Añada Organico

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flourless-chocolate-cake-recipeFlourless Chocolate Cake

INGREDIENTS:

  • For the cake:
    • 1 cup  semisweet chocolate chips or chopped chocolate
    • ½ cup unsalted butter
    • 3/4 cup granulated sugar
    • ¼ teaspoon salt
    • 1 teaspoon vanilla extract
    • 3 large eggs slightly beaten
    • ½ cup  Dutch process cocoa powder
  • For the chocolate ganache:
    • 1 cup semisweet chocolate chips or chopped chocolate
    • ½ cup heavy cream

DIRECTIONS:

  1. Preheat oven to 375ºF. Grease an 8 inch round cake pan with nonstick cooking spray. Cut a piece of parchment to fit the bottom of the pan. Place it in the bottom of the pan and spray it with nonstick cooking spray. Set aside. 
  2. To make the cake, place the chocolate and butter in a large microwave-safe bowl, and heat until the butter is melted and the chips are soft, about one minute. Stir until the chocolate is melted and the mixture is smooth. If you need to reheat, do so for 10 seconds at a time and stir. 
  3. Add the sugar, salt, and vanilla extract and stir to combine. 
  4. Add the eggs and stir until smooth. Add the cocoa powder and stir until just combined. Don’t over mix. 
  5. Pour the batter into the prepared pan and bake for 25 minutes or until the cake has a thin crust on the top and the center registers 200°F on an instant-read thermometer.
  6. Let the cake cool on a wire cooling rack for 10 minutes. Loosen the edges of the pan with a butter knife and carefully turn it upside down onto a cake plate or serving plate. The bottom of the cake will now be the top of the cake. Let the cake cool completely. 
  7. While the cake is cooling, make the chocolate ganache. Combine the chocolate chips and cream in a medium microwave-safe bowl, and heat until the cream is very hot so it will melt the chocolate. I always start with 30 seconds and check it. It might take longer, it just depends on your microwave. Remove from the microwave, and stir until the the chocolate melts and the mixture is smooth. 
  8. Spread the chocolate ganache glaze evenly over the cooled cake. Let the glaze set up for a few hours before cutting and serving the cake. I always put it in the refrigerator to speed up the process. 
  9. Cut the cake into slices and serve with powdered sugar and raspberries, if desired. This cake is also great with whipped cream or ice cream.

© Recipe courtesy of Two Peas and Their Pod.

JUNE WINE CLUB:

Mellow style logoMontetoro-organic-joven-tinto-bottleBodega Ramón Ramos
Montetoro 3 Añada Organico
Tinta de Toro
Toro, Spain

MELLOW WINE STYLE

Bright, clean, intense in color and medium-high layer, compact rim and very intense deep-red color. The fruit is the protagonist. Very aromatic, wild black fruits and ripe red fruits. Palate is fresh, intense and full of flavor. Well balanced, good acidity and easy palate that invites you to continue tasting.

Varietal: 100% Tinta de Toro
Age of vines: 20/30 years old
Average production per hectare: 4500 kg
Harvest: End of September, manual
Appellation: Toro, Spain
Elaboration: After choosing the best vines, the grapes were transported into the winery where they were stripped, lightly pressed and deposited in the tanks to be fermented at a controlled temperature. After racking, the wine was slightly filtered before bottling which helps to maintain all its aromas.
Time in bottle: 3 months
Maturation in bottle: 6 months
Pairing: Baked chorizo, venison, Iberic ham, white beans with sausage, semi-mature cheeses and even desserts with chocolate.

Vineyards:
The vineyards are located between 605 and 700 meters high, on sandy soils. The average production per hectare is 4000 kg. The vines vary in ages, from the youngest at 25 years and up to 120 years old, pre-phylloxera for the oldest. These exquisite vineyards are the guiding star for all their wines.

Production:
The winery utilizes small concrete tanks to make all of their wines, before going through the aging process. These tanks are optimal for the production of wines, as they allow the temperature to be stable. The aging takes place in French and American oak barrels. Each wine requires different aging to preserve their individuality. All of their wines have at least six months aging in the bottle before released to market.

About Bodega Ramón Ramos:
Bodega Ramón Ramos was founded in 1963. It is located in Venialbo province of Samora and part of the D.O. Toro since 1989. The ancient cellar excavated by hand centuries ago was the foundation and inspiration of the winery.  Today, it houses a museum that explains the trajectory, history and experience of the humble family that had the dream of living off the land and its wines.  Nowadays, Bodega Ramón Ramos has a state of the art modern winery, but still maintains the essence of their wine traditions. They owns 60 hectares of vineyards of Tinta de Toro, Moscatelde Grano Menudo and Malvasia varieties. Manual harvesting allows them to select specific fruit, a task that greatly influences the quality of their wines. The terroir is an unequivocal protagonist of each of their wines. Learn more here.

Bodega Ramon Ramos winery

Information & Photos © Bodega Ramón Ramos – All Rights Reserved.

Wine club logoJoin our WINE CLUB and enjoy these amazing wines and pairing recipes each month. Plus, you’ll receive 10% off all retail wine purchases!

Learn about our Memberships >

 
 
 

 

 

June Wine Club Pairing Recipe

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duck-breast-recipeGrilled Duck Breast

(If you don’t have access to/don’t like duck, try this recipe with chicken breast instead.)

INGREDIENTS:

  • ¼ cup Worcestershire sauce
  • 2 tablespoons olive oil
  • 2 tablespoons minced garlic
  • ½ teaspoon hot sauce
  • ¼ teaspoon black pepper
  • 4 skinned, boned duck breast halves (or chicken breast)

DIRECTIONS:

  1. Gather all ingredients.
  2. Stir together Worcestershire sauce, olive oil, garlic, hot sauce, and pepper in a large bowl. Add duck breasts; toss well to coat. Cover and marinate in the refrigerator, 30 minutes to overnight.
  3. Preheat the grill for medium-high heat.
  4. Remove duck from marinade and cook on the preheated grill to desired doneness, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 165º F. Discard marinade. Cook time will depend on the size of the duck breast and the temperature of the grill.

© Recipe courtesy of All Recipes.

JUNE WINE CLUB:

Bold wine Style logomonte-toro-roble-5-bottleBodega Ramón Ramos
Montetoro Roble 5
Toro, Spain

BOLD WINE STYLE

Intense violet hues denoting youth, appearance like ink. The nose is fruity and complex. The oak, although is in the background, is very integrated into the fruit. The palate is full-bodied, elegant, long and harmonious.

Varietal: 100% Tinta de Toro
Average production per hectare: 4000 kg
Age of vines: 30/50 years old
Harvest: Mid-September, handpicked
Barrel type: French oak, medium toasted
Time in barrel: 6 months
Maturation in bottle: 12 months
Appellation: Toro, Spain
Pairing: Galician lamprey, rabbit stew, duck breast

Vineyards:
The vineyards are located between 605 and 700 meters high, on sandy soils. The average production per hectare is 4000 kg. The vines vary in ages, from the youngest at 25 years and up to 120 years old, pre-phylloxera for the oldest. These exquisite vineyards are the guiding star for all their wines.

Production:
The winery utilizes small concrete tanks to make all of their wines, before going through the aging process. These tanks are optimal for the production of wines, as they allow the temperature to be stable. The aging takes place in French and American oak barrels. Each wine requires different aging to preserve their individuality. All of their wines have at least six months aging in the bottle before released to market.

About Bodega Ramón Ramos:
Bodega Ramón Ramos was founded in 1963. It is located in Venialbo province of Samora and part of the D.O. Toro since 1989. The ancient cellar excavated by hand centuries ago was the foundation and inspiration of the winery.  Today, it houses a museum that explains the trajectory, history and experience of the humble family that had the dream of living off the land and its wines.  Nowadays, Bodega Ramón Ramos has a state of the art modern winery, but still maintains the essence of their wine traditions. They owns 60 hectares of vineyards of Tinta de Toro, Moscatelde Grano Menudo and Malvasia varieties. Manual harvesting allows them to select specific fruit, a task that greatly influences the quality of their wines. The terroir is an unequivocal protagonist of each of their wines. Learn more here.

Bodega Ramon Ramos three generations of winemakers

Three generations of Ramon Ramos family of winemakers.

Information & Photos © Bodega Ramón Ramos – All Rights Reserved.

Wine club logoJoin our WINE CLUB and enjoy these amazing wines and pairing recipes each month. Plus, you’ll receive 10% off all retail wine purchases!

Learn about our Memberships >

 
 
 

 

 

Manos Andinas Gran Reserva Semillón

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panzanella-salad-blogPanzanella Salad

INGREDIENTS:

For the Tomato Panzanella Salad:

  • 6 oz crusty bread, (½ loaf) cut into 1-inch cubes (6 cups)
  • 2 tbsp extra virgin olive oil
  • 1/8 tsp sea salt
  • 2 lbs ripe tomatoes, cut into small wedges or bite-sized pieces
  • 8 oz fresh mozzarella, halved mozzarella pearls
  • ½ medium red onion, thinly sliced
  • ½ cup basil leaves, (about 22 leaves), coarsely chopped, plus more to garnish

For the Vinaigrette Dressing:

  • ½ cup extra virgin olive oil
  • ¼ cup red wine vinegar
  • 2 garlic cloves, grated
  • ½ tsp salt, or to taste
  • 1/8 tsp black pepper

DIRECTIONS:

  1. Preheat oven to 400˚F. Place bread in a mixing bowl, drizzle with 2 Tbsp olive oil and a pinch of salt. Bake for 9-12 minutes until toasted then set aside to cool. Edges should be golden brown and crisp and the centers should be fully dried through.
  2. In a small bowl, combine vinaigrette dressing ingredients and whisk to combine. Set it aside for the flavors to meld while you prepare the rest of your salad ingredients.
  3. Place remaining Panzanella salad ingredients into the same mixing bowl you used for the bread. Add the cooled bread. About 10-15 minutes before serving, drizzle on the dressing, adding it to taste. Toss the salad gently to combine.

© Recipe and Photo courtesy of Natasha’s Kitchen. All rights reserved.

MAY WINE CLUB:

Silky styleMA_GN-RES-SE-Bottle-ImageTrasiego Wines
Manos Andinas
Semillón Gran Reserva
Maule Valley, Chile

SILKY WINE STYLE

Semillón typically shows refreshingly, but moderate acidity and a full-bodied texture that can be delightfully silky. The flavors range from fresh apple and citrus when young, evolving into richer flavors of honey, figs, and toasted nuts with age.

Analysis: 13.5% alcohol / volume
Varietal: Semillón
pH: 3.4
Total Acidity: 4.71 g/l
Residual Sugar: 2.04 g/l
Appellation: Maule Valley, Chile

History and Winemaking
Semillón is a variety that has existed in Chile since the arrival of the Bordeaux varieties in the mid-1800s. It remains in the traditional wine-growing area of the Maule Valley. Known for old vines with great potential and expression of the Chilean terroir, there is a special cultural bond with the small grape growers and their communities. The grapes are hand-picked by committed vintners and their families. The wine is fermented in stainless steel tanks at a low and controlled temperature. Then, for 3 months, careful work is done with the fine lees, adding more intense aromas to the wine as well as greater texture in the mouth. Depending on the year, a small component of wine that has passed through second and third use French barrels is added to the wine.

About Trasiego Wines:
Founded in 2015, with the idea of producing honest wines that truly speak of their unique origin, Trasiego Wines are sustainably produced in partnership with artisans and passionate farmers located in privileged terroirs in the Andes Mountains and by the Pacific in the Coastal range of Chile. Learn more here.

Information & Photos © Trasiego Wines – All Rights Reserved.

Wine club logoJoin our WINE CLUB and enjoy these amazing wines and pairing recipes each month. Plus, you’ll receive 10% off all retail wine purchases!

Learn about our Memberships >

 
 
 

 

 

May Wine Club Pairing Recipe

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ribeye-chimcurri-sauce-blogGrilled Ribeye Steak with Chimichurri Sauce

INGREDIENTS:

STEAK:

  • 2 12-14 oz ribeye steaks choice or prime
  • kosher salt
  • freshly ground black pepper
  • granulated garlic
  • 2-3 tablespoons Worcestershire sauce
  • 1 ear yellow corn shucked (optional)
  • flaky sea salt

CHIMICHURRI SAUCE:

  • 1 bunch flat-leaf parsley leaves and small, soft stems only, finely chopped
  • 1 bunch cilantro leaves and small, soft stems only, finely chopped
  • 2 cloves garlic finely minced
  • 1 Thai chili stem removed and finely minced (or ½ – 1 teaspoon of crushed red pepper flakes)
  • 2 teaspoons honey
  • 1 small shallot peeled and very finely diced
  • 1 teaspoon dijon mustard
  • 2 tablespoons red wine vinegar
  • ½ teaspoon lemon zest optional
  • high-quality extra virgin olive oil
  • kosher salt
  • freshly ground pepper to taste

DIRECTIONS:

  1. In a small bowl, combine all the ingredients for the chimichurri sauce and enough oil to cover (I find that I need about a cup or so). Gently stir to combine all the ingredients and season to taste with salt and pepper. It should be a sauce and drizzle-able consistency, so add olive oil as needed. Set aside.
  2. An hour before you’re ready to cook, remove your steaks from the fridge. Liberally season all over with kosher salt, freshly ground pepper, and a bit of granulated garlic. Rub the seasoning into the steak and then drizzle them with the Worcestershire sauce. Allow them to sit at room temperature until you’re ready to cook.
  3. Preheat a grill or cast iron skillet until hot. Season your corn with a bit of olive oil, salt and pepper. Cook 3-4 minutes per side (looking for an internal temperature of 130°F – 135°F), try not to move it too much so it gets a nice crust/grill marks. Cook your corn while you cook the steak for a couple of minutes per side, until the kernels have a bit of color. Transfer to a plate and lightly tent with foil. Rest for 10 minutes before slicing.
  4. Slice the kernels off the corn cob and arrange them over the sliced steak. Sprinkle with flaky salt and drizzle with the chimichurri sauce.

© Recipe courtesy of So Much Food.

MAY WINE CLUB:

Bold wine Style logoTrasiego Wines
Mystic Andes Gran Reserva
Cabernet Sauvignon
Alto Maipo Valley, Chile

BOLD WINE STYLE

“We work with a few very small grape growers in the Andes mountain terraces that maintain a strong and almost spiritual connection with their ancestor’s land, which together with their small scale, dedication and hand craftsmanship secures a harvest of the highest quality mountain sourced Cabernet Sauvignon you are about to experience.” – Trasiego Wines

Analysis: 13.7% alcohol / volume
Varietal: Cabernet Sauvignon
pH: 3.72
Total Acidy: 5.02 gr/l
SO2: 27 mg/l
Volatile Acidity: 0.62 gr/l
Residual Sugar: 3.13 gr/l
Appellation: D.O. Alto Maipo Valley, Chile
Critical Acclaim: 90 points – Wine & Spirits

Alto Maipo Valley:
The Alto Maipo (upper Maipo) Valley shows the powerful influence of the Andes Mountains in the distinctively richness of its terroir: rainwater during winter combined with warm and dry summers provide essential conditions for the production of premium and unique wines. Also, warm days and cooler nights with cool breezes from the Andes makes this place unique and particularly suitable for Cabernet Sauvignon, expressing special elegance, soft tannins, and fresh, aromatic grapes with a perfect balance between acidity and sweetness.

Philosophy and Winemaking:
The philosophy behind Trasiego’s winemaking is to keep the crafted profile of the wine, in order to save the character of each component, representing their origin and Cabernet Sauvignon expression as clean as possible. The grapes are hand-picked by local farmers and their families rather early in the season; the winemaking process is simple and with low intervention, finally the blending process of components is carefully made to find their desired wine. The wine is fermented in stainless steel tanks and then aged with selected neutral French oak for almost 6 months. Low filtration is used trying to maintain its tannins and structure. The last stage is a 4-month bottle-aging period. This process allows the winemakers to create a crafted Cabernet Sauvignon, with great character, representative of the variety and its origin but with an elegant, velvety and friendly taste. You can enjoy this wine for the next 3-5 years.

About Trasiego Wines:
In 2015, Trasiego was founded with the idea of producing honest wines that truly speak of their unique origin and the people behind them. Trasiego wines are sustainably produced in partnership with small artisans and passionate farmers located in privileged terroirs in the Andes Mountains and by the Pacific in the Coastal range of Chile. Learn more here.

 

Information & Photos © Trasiego Wines – All Rights Reserved.

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Tenuta Talamonti Pecorino Abruzzo DOC

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Stuffed MusselsCozze Gratinate (baked stuffed mussels)

INGREDIENTS:

For the Mussels:

  • 1 kg mussels – scrubbed and debearded
  • 1 clove garlic – peeled and lightly smashed
  • ¼ cup water
  • parsley stalks – a couple, cut into large pieces

For the Stuffing:

  • 1 cup fresh breadcrumbs
  • 1 clove garlic – minced
  • 2 tablespoon extra virgin olive oil
  • 2 tablespoon flat-leaf parsley – finely chopped
  • ½ teaspoon red chilli pepper flakes
  • ½ teaspoon lemon zest – finely grated
  • ¼ teaspoon sea salt
  • lemon wedges – to serve, optional

DIRECTIONS:

  1. Preheat your oven to 430ºF.
  2. Rinse and drain the mussels. Discard any that have cracked or damaged shells. Scrub the shells if necessary. Remove the hairy beard from the mussel by pinching it with your fingers and dragging it toward the closed side of the shell.
  3. In a large frying pan with a lid, add the parsley stalks, water, garlic and mussels. Turn the heat onto high and shake the pan. As the mussels start to open, take the lid off, and using tongs, remove the opened mussels from the pot and place them on a sheet pan or tray. Allow them to cool slightly.
  4. While the mussels are cooling, prepare your breadcrumb stuffing. Add all of the ingredients for the stuffing to a bowl and mix until well combined.
  5. Once the mussels are cool enough to hold, open the shells, and discard the half that doesn’t have the meat.
  6. Place the shells with the mussel meat into a baking dish or tray – you’ll want one that will snuggly fit all of the mussels so they don’t wobble around too much.
  7. Top each mussel with the stuffing – depending on the size, I start with about 1-2 teaspoon of mixture, and then add any leftover to the top.
  8. Place the baking dish into the oven and bake for 10 minutes, or until the breadcrumbs are golden brown.

© Recipe and Photo courtesy of It’s Not Complicated. All rights reserved.

APRIL WINE CLUB:

Silky styleMagnolia_Pecorino-Abruzzo-DOC-flowerTenuta Talamonti
Magnolia
Pecorino Abruzzo DOC
Abruzzo, Italy

SILKY WINE STYLE

Explosive flowers of ripe pear, Ginestra flowers and Jasmine accompanied by a gentle and refreshing acidity. Mouth-watering.

Analysis: 13% alcohol / volume
Varietal: 100% Pecorino
Appellation: Abruzzo DOC, Italy
Residual sugar: 3 g/L
Recommended Pairings: Stuffed mussels, wild mushroom risotto, Uramaki and Nigiri

PRODUCTION METHOD:
An overnight cold maceration of the free-run juice greatly enhances the body of this wine, creating an aromatic, explosive, white.

 

Talamonti landscape of the surrounding mountainsABOUT TENUTA TALAMONTI:
Nestled in the picturesque Abruzzo region of Italy, Tenuta Talamonti Winery epitomizes the essence of Italian winemaking tradition. With a rich heritage dating back generations, this family-owned estate cultivates premium grapes in the pristine Teramo hills, producing exquisite wines celebrated worldwide. Meticulously crafted using sustainable practices, each bottle reflects a harmonious blend of innovation and respect for the land. From their renowned Montepulciano d’Abruzzo to elegant Trebbiano and beyond, Tenuta Talamonti wines embody the terroir’s unique character, offering aficionados an unforgettable journey through the flavors and aromas of Italy’s vibrant viticultural landscape. Learn more here.

Information & Photos © Tenuta Talamonti – All Rights Reserved.

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April Wine Club Pairing Recipe

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ArrosticiniArrosticini (skewers)

INGREDIENTS:

  • 1.5 lbs. diced lamb
  • 3 tbsp. olive oil
  • 4 rosemary sprigs
  • sea salt
  • freshly ground black pepper

DIRECTIONS:

  1. Combine the lamb, oil and seasoning and rosemary in a bowl, turning over with your hands. Leave to marinate for 1 hour.
  2. Thread the lamb onto skewers (if using wood skewers soak them in water first, 10-30 minutes, so not to catch fire), and grill on the barbecue for about 5–10 mins until cooked and browned.

© Recipe courtesy of The Nosey Chef.

APRIL WINE CLUB:

Bold wine Style logoMagnolia_Montepulciano-flowerTenuta Talamonti
Magnolia
Montepulciano d’Abruzzo DOC
Abruzzo, Italy

BOLD WINE STYLE

This classic wine has an intense bouquet of ripe black fruit. Rich in fruit, lively, finely framed by oak spices. Ruby-red with violet undertones.

Analysis: 13.5% alcohol / volume
Varietal: 100% Montepulciano
Appellation: Abruzzo DOC, Italy
Residual sugar: 4 g/L
Recommended Pairings: Arrosticini, Porchetta, Hamburgers

PRODUCTION METHOD:
The 6-month aging in large French oak barrels ensures soft tannins and elegance to create a plush classic red that Italians enjoy.

ABOUT TENUTA TALAMONTI:
Nestled in the picturesque Abruzzo region of Italy, Tenuta Talamonti Winery epitomizes the essence of Italian winemaking tradition. With a rich heritage dating back generations, this family-owned estate cultivates premium grapes in the pristine Teramo hills, producing exquisite wines celebrated worldwide. Meticulously crafted using sustainable practices, each bottle reflects a harmonious blend of innovation and respect for the land. From their renowned Montepulciano d’Abruzzo to elegant Trebbiano and beyond, Tenuta Talamonti wines embody the terroir’s unique character, offering aficionados an unforgettable journey through the flavors and aromas of Italy’s vibrant viticultural landscape. Learn more here.

Information, Video & Photos © Tenuta Talamonti – All Rights Reserved.

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Maison Ventenac Cuvée Marie

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Citrus Shrimp SaladCitrus Shrimp and Avocado Salad

INGREDIENTS:

  • 1 pound medium pan-seared citrus shrimp (recipe here)
  • 8 cups greens (such as arugula, spinach, or spring mix)
  • fruity or lemon-flavored extra virgin olive oil
  • juice of ½ lemon or ½ orange
  • 1 avocado, sliced or diced
  • 1 shallot, minced
  • 4 ounces sliced almonds, toasted
  • Kosher salt and freshly ground black pepper

DIRECTIONS:

  1. Prepare your own pan-seared citrus shrimp or click here for recipe.
  2. Toss the prepared shrimp with the salad greens in a large bowl.
  3. Lightly drizzle with olive oil, and if desired, some of the sauce remaining from the shrimp with a generous squeeze of citrus, and toss lightly to coat.
  4. Add the avocado, shallots and sliced almonds and then season with Kosher salt and freshly ground black pepper and serve.

© Recipe and Photo courtesy of Foodie Crush. All rights reserved.

MARCH WINE CLUB:

Silky styleVentenac_Marie_wine_bottleMaison Ventenac
Marie.
Colombard
Pays d’Oc IGP, France

SILKY WINE STYLE

Fruity wine with primary aromas of grapefruit and lemon. A focus wine, well-balanced and fresh. Organic wine.

Analysis: 12% alcohol / volume
Varietal: 95% Colombard, 5% Roll
Appellation: Pays d’Oc IGP, France
Soil: Clay-limestone soil
Plots: Villeraze et Cantoaoussel
Yield: 75 hl/ha
Vine Density: 6500 vines/ha. Guyot single cane – 7 buds
Harvest: Nocturnal harvest. Carbonic snow at the parcel.
Sorting: Pneumatic press. Processing of first juices under inert gas (nitrogen) at 5°. Cold stabilization during 6 days and cold clarification.
Fermentation: At 15° in 300hl stainless steel tanks. No malolactic fermentation
Maturation: Aging on fine lees (2 months)

WINEMAKER’S NOTES:
“To enjoy the Marie’s cuvée, you have to enjoy simple things. Direct and immediate things. This wine is mainly about fruit. Intense. Citrus generally, grapefruit specifically. Then it’s about tightness and freshness. Finally, it’s a bit of iodine, saline, sapidity. Everything you need to pour a bit of sunshine into your glass.” – Maison Ventenac, Stephanie et Olivier Ramé

Information & Photos © Maison Ventenac – All Rights Reserved.

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